The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-12-15
Gpnsehpla.
GINGER CAKE.

GINGER CAKE.
One and one half cups m~olasses, one
half cup of brown sugar. same of but
ter and sweet milk, one teaspoonful
each of soda, ginger, allspice and Gin
namon, three cups sifted -four.
FRIED RAW POTATOES.
Pare and thinly slice raw potatoes;
let them stand in cold water half an
hour; drain in a colander, and fry in
melted butter; cover closely, but stir
occasionally; season with salt and
pepper. -.1
BROILED BEEFSTEAK.
Flatten with a wooden spoon, and
broil upon a buttered gridiron over a
clear fire; lay upon a hot dish and sea-
son with pepper, salt and butter.
Cover with a hot dish five minutes be-
fore it is carved.
GOOD YEAST.
Take six large potatoes, boil in two
quarts of water, take a handful of hops,
tie in a cloth, in the potato water;
when cool add half-cup of sugar, half
cup of salt and tablespoonful of ginger,
n yeast cake; let it get frothy; bot
tie it. 1t will keep for six months.
LOBSTER SALAD.
One can of lobster, chopped fine,
twelve hard boiled eggs, chopped fine,
one cup Of vinegar, one tablespoonful
of pepper, small piece of butter, one
half cup of cream, two raw eggs, we'll
beaten; beat until boiling; mix with
lobster and eggs, and lay on lettuce
leaves.
CREAM CAKE.
One cup white sugar, l IL cups of
flour, three eggs beaten separate and
very light, two tablespoons water, one
teaspoon baking powder. Bake in two
cakes. Cream: One pint milk, one
cup sugar, one-half cup butter, three
eggs, two tablespoons -four, lemon ex-
tract. Cut each cake and fill with the
cream.
CUP PUDDING.
Break an egg in a %coffee-cup and
beat thoroughly, then add n table
spoonful of -four and a pinch of salt;
pour on milk until the cup is nearly
full, then beat again and place in
oven and bake twenty minutes. Eat
while it is hot, with a sauce made with
the whites of eggs and sugar beaten
together till stiff.
COR STARCH.
One pint of milk, three whites of
eggs, three tablespoonfuls of corn
starch, three tablespoonful of sugar;
boil the milk, add the other ingredi-
ents, and pour in mould. Make a Gus
tard of one pint of milk, three yolks Of
eggs and three tablespoonful of sugar;
flavor. Add boiled milk, and when
ready to serve, pour around the white
part.
CORN BREAD.
Mix together thoroughly by putting
through a sieve or other wire n
pound of Indian meal and l IL pounds
of wheat -four, two ounces Of baking
powder and a tablespoonful of salt
then beat together three ounces of su-
gar, three ounces of butter and foul
eggs; add this to the flour and make a
stiff batter, using warm milk in winter
and cold in summer; bake IN small
tins.
One quart of -four, two ounces but
ter we'll rubbed together, one we'll
beaten egg, a little salt, two teaspoons
baking powder well dissolved, and as
much milk as required to make a stiff
batter beat it well, set to rise; when
light, roll out thin, cut into gems,
brush edges with melted butter, fold
them over, place in pans separated a
little, let them stand awhile to rise
again, and bake.
E CAKE.
One cup Of sugar, tablespoonful OF
butter, three eggs; beat well together,
then add a cup Of sweet milk (you may
use part water) and a quart OF slfted
flour, into which you have mixed a
spoonful of GREEN of tartar and one
half a teaspoonful of soda; bake in a
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